Name: Ravioli in Roasted Garlic Broth
Ingredients: 1 sm Whole head garlic; 2 c Chicken or vegetable broth; 1/2 c Fresh herb leaves, such as basil, oregano or sage; 1 tb Olive oil; 2 md Cloves garlic, peeled and split in halves; 1/2 c Fresh Italian or French bread crumbs; 2 ts Olive oil; 1 sm Red bell pepper; 1 sm Yellow bell pepper; 1 lb Ravioli (cheese, chicken or spinach); 1/3 c Frozen peas; 2 tb Minced herb (as in broth); 2 tb Grated Parmesan cheese

After the fall into sin, people remained image-bearers, but Adam’s disobedience brought fundamental changes to our ability to reflect God’s image. The direction of the human heart became oriented not toward God but toward self. In the garden, man began repeating a mantra that will persist until Jesus returns. Adam said, “I want.” “I want glory for myself rather than giving all glory to God.” “I love my own desire rather than loving God.” This came to be known as covetousness, lust, or idolatry.

Edward Welch

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Dairy	French	Pasta	4	Servings

INGREDIENTS

1	sm	Whole head garlic
2	c	Chicken or vegetable broth
1/2	c	Fresh herb leaves, such as basil, oregano or sage
1	tb	Olive oil
2	md	Cloves garlic, peeled and split in halves
1/2	c	Fresh Italian or French bread crumbs
2	ts	Olive oil
1	sm	Red bell pepper
1	sm	Yellow bell pepper
1	lb	Ravioli (cheese, chicken or spinach)
1/3	c	Frozen peas
2	tb	Minced herb (as in broth)
2	tb	Grated Parmesan cheese

INSTRUCTIONS

BROTH
CRUMB TOPPING
RAVIOLI
To prepare the broth: Cut about 1/2 inch from the top of the head of
garlic; wrap in foil and bake 1 hour in an oven preheated to 350 degrees.
Remove from the oven and set aside.
Combine the broth and herbs in a saucepan. Put over medium-low heat to
steep for 30 minutes. Strain. Squeeze the garlic into a small bowl and
whisk in a few tb of the broth. Stir back into the broth.
To prepare the crumb topping: Pour 1 1/2 tb olive oil into a nonstick
skillet, add the split cloves garlic and place over medium-low heat. Slowly
saute the garlic until golden. Remove the garlic from the pan and add the
bread crumbs, stirring well. Saute until golden. Transfer to a plate and
set aside.
Stem, seed, and finely chop bell peppers. Heat 2 ts oil in a large nonstick
skillet. Add the bell peppers and saute 5 minutes. Add the roasted garlic
broth and simmer 5 minutes.
Cook the ravioli according to package directions. Drain and add to the
broth with the peas; cook 3 minutes, stirring gently. Serve in shallow soup
bowls sprinkled with the crumb topping, minced herbs and cheese.
Approximate nutritional analysis per serving: 401 calories, 14 g fat, 2 mg
cholesterol and 1210 mg sodium.
The Dayton Ohio Daily News, April 10, 1996 Posted to MealMaster Recipes
List, Digest #161
Date: 10 Jun 96 09:57:22 EDT
From: Linda <[email protected]>

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“A man who is eating or lying with his wife or preparing to go to sleep in humility, thankfulness and temperance, is, by Christian standards, in an infinitely higher state than one who is listening to Bach or reading Plato in a state of pride. #C.S. Lewis”